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Skill Level: Basic Yield: approx. 2#/1900g | |
250g (2 cups) | unsalted butter |
100g (1 cup) | almond flour |
100g (1 cup) | all purpose flour |
295g (2 1⁄2 cups) confectioner’s sugar | |
245g (8 large) | egg whites |
1. In a heavy saucepan, cook butter to light brown color, whisking occasionally. Reserve warm.
2. Meanwhile, combine dry ingredients.
3. In a large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk
in almond flour mixture.
4. Slowly whisk in warm brown butter, ensuring complete emulsification. Chill, freeze, or use after resting
period of about 2 hours.
Baking time and temperature will vary depending on the forms used; in a convection oven, generally
325oF/165o to 350oF/175oC for smaller pieces and 300oF/200oC to 325oF/165oC for larger pieces This
mixture will hold up to one week under refrigeration.
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